{Allergy Free} Crockpot Chicken Stew

Here's a good fall soup recipe that can be made in the crockpot!  It's great with chips or cornbread.

Chicken Stew

olive oil

2 stalks celery, diced

6 carrots, peeled and thinly sliced

1 small onion, diced

3 cloves garlic, diced

salt and pepper

1 teaspoon dried basil

2 Tablespoons tomato paste

1 bay leaf

1/2 teaspoon thyme

1 (14 1/2 oz) can chopped tomatoes (I put mine in the blender)

chicken broth

1 package boneless skinless chicken breasts

2 (15 oz) cans black beans, drained

Saute celery through garlic in the olive oil for at least 5 minutes.
Add spices and saute a few more minutes.
Pour into crock pot and add remaining ingredients.  You will need to only add enough chicken broth to cover chicken and other ingredients.
Cook on high 5 hours or on low for up to 8 hours.  Stir occasionally.
Remove chicken and dice and then stir back into soup.